If your jam is too runny boil it up again and add some Certo. their website recipe book here then repot it in clean jars. Strawberries are low in pectin which is the 'magic thingie' that makes jam set.

Looks like we are going to have a bumper crop of blackberries and apples this year.

The redcurrants in our garden will be picked tomorrow. They freeze well if you don't have time to make the jam immediately. I will strain through a jelly bag because we prefer redcurrant jelly (don't like pips).

On Monday (morning before it got too hot !) I made redcurrant, raspberry, and red gooseberry - just what happened to be ripe from the garden. Cooked them all up, sieved, then added sugar and a bit of water. Have to say it is very yummy.

Ooh black currants. Yum. I am thinking of who I could persuade to drive with me to the pick your own. They say they have black currants and gooseberries... Also I might go for a walk and try to pick some wild bilberries to add into some strawberry jam... What do you think?

My dh is the jam maker in our family and this past weekend he made cherry jam. This weekend he is making peach jam. And he desperately wants to make apricot jam this season too. We have a shed full of orange marmalades from the winter season too!

I made strawberry and elderflower jam at the weekend. It was my first ever attempt at jam making and it turned out great I'm still feeling so proud of myself Although I have learnt one lesson do not make jam when the weather is hot because it was unbearable standing over and stirring the boiling liquid but completely worth it in the end.

Have jam pan full of blackcurrant in kitchen right now. I always wait one night to see if it will actually set (bitten too many times by discovering jarred jam still runny when cooled). I suppose I ought to have put it in jars today. Oops.

I usually try & make jam each late summer/autumn, as we used to live right near a park that had plum trees (red & yellow), blackberries, sloe bushes etc - all free (council run park so not private property iyswim) & delicious Sadly, we have recently moved, but only a few miles away so we may well pop back

This year I may take the DSes fruit-picking at a local farm, where the prices are very reasonable. I think they do lots of different fruit there, I know they certainly do at least strawberries & gooseberries. I will then make jam with the fruits of our labour <cheesy pun>

I have discovered a jam recipe book that my mother has which is in French, and has gorgeous recipes such as Strawberry jam with vanilla and a hint of pepper, as well as compotes and preserved fruits in syrup. I am actually thinking about translating it into English (am a translator) & maybe self-publishing on Amazon etc - would you jammy ladies be interested in something like that?

Ooh, sounds good. I have not done this before, but think the raspberry might be overpowered by the black currant a little. Perhaps try a batch 800g rasp to 200g black? I did raspberry and blueberry, it's turned out ok.

Oooh....I am a jam novice (done the easy bit...been to Lakeland and bought the jam thermometer etc)...was going to do strawberry but now a bit concerned re previous post about the pectin. Ladies, what are your top tips / essential know-hows?